BWFS

Ballarat Wine & Food Society Dinner 775 Annual General Meeting Thursday 16th February 2017 CANAPES Freshly Shucked Oysters, horseradish, bottarga Cured Kingfish, linseed tuille, auruga Western Plains Pork Belly parcel, tarragon mustard, cres Laurent-Perrier Champagne NV ENTRÉE Tuki Trout, Murray River Yabbies’, pickled cucumber, Yarra Valley caviar, crème fraiche, horseradish, Bortaga 2008 Henri Boillot Meursault 1er Cru 2014 Dona Paterna Alvarinho MAIN Assiette of Great Ocean Road Duck, preserved cherries, roasted almonds, king browns, foie gras mousse 2007 Littorai Savoy Pinot Noir 2006 Massolino Margheria Barolo DOCG 2009 Domaine Lafage Tesselae Carignan DESSERT Delice de Bourgogne, apple & pear paste, lavosh, cracked walnuts 1994 Ramos Pinto LBV Port Food Master: Andrew Lewis Wine Master: Andrew Bradley Head Chef: Shannon Easton Consulting Chef:...

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Member of the Society, I am pleased to present to you my Annual Report for the past year, 2016. In this day and age of great political turmoil and change, it is reassuring to know that some institutions remain through thick and thin,  the Ballarat Wine & Food Society is one of those institutions! It has been an interesting year and I thank our Food Master, Andrew Lewis for taking us on a gastronomic journey which has included visiting our regular venues such as here at Craig’s, some novel venues, such as Cuthbert’s Tram Restaurant, and not forgetting a very enjoyable Picnic at Andrew’s property. There were also some venues which did not quite work out! All dinners have been accompanied by excellent selections of wines, and I would like to thank Andrew Bradley for his great contribution as Wine Master, and also for officiating at the occasional dinner as Food Master when circumstances necessitated. That wine selection has been made possible by the work done by John ...

Wine Masters Report 2016 It is with great pleasure that I tender my report for 2016. Having the honour of choosing and then serving wines from your cellar throughout the year has been not only been daunting but exciting and challenging as well. This task has been made that much easier due to the current and previous Cellar Masters who have established a well-balanced array of wine from which to choose from. Thank you to those who have carried out this task. One of the biggest challenges remains that of quantity – is it a 2 or 3 bottle bracket of wine – due in main to the numbers at each dinner and any feedback from members on this would be appreciated. Whilst it is almost impossible to please everyone’s taste in terms of the style and age of wine appropriate for the food each month I trust you have enjoyed the wines I have selected from your cellar during the year. Bree Boskov MW 2016